Calm & Refined: An Organized Working Etiquette in the Kitchen: Day 2 of Pastry Project Challenge
Imagine a super busy kitchen with orders that don't seem to end.
Forever.
Imagine.
How do you go by it?
How are you going to handle the pressure to plate that dessert, or that salad or that soup and immediately put it out for service?
WHEW. Thanks to a few months of yoga practice...
and
sun salutation..
and some morning meditation...
In times such as these, the first thing I do is breathe.
Then in a split second, I literally rack the nerves and ends of my brains, more like trying to build a "pastry muscle memory"...
on how I should do things in order, on which I should prepare and do first, do I have to put something in the oven, or sous vide the lemon foam...
You know.
Pastry Stuff.
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| Photo c/o the one and only Chef Rae Anthony De Galicia |
(and Salad Stuff at times. ;) )
Also, I seriously admire how the chefs work there especially Chef Celine. :)
She moves with such refinement, finesse and calmness - showing how she had already mastered her menu which allows her to work in such an organized and swift manner.
And I'm hoping one day, I can be like that. I can bake, create, design and plate Filipino and French breads, pastries and desserts with such grace and mastery of my craft.
I'm just so grateful cause I'm given the chance to work with her and her amazing team. :) It's an opportunity that I'll treasure forever and I'll definitely make the most out of it. :)
Till next tiiime,
Les Patisserie Princess <3
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